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Ingredients

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 pound boneless, skinless chicken thighs, trimmed

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 pound baby Yukon Gold potatoes, halved lengthwise

  • ½ cup low-sodium chicken broth

  • 1 large lemon, sliced and seeds removed

  • 4 cloves garlic, minced

  • 1 tablespoon chopped fresh tarragon

  • 6 cups baby kale

Instructions

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  1. Preheat the oven to 400°F.

  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

  3. Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.

  4. Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes

Nutrition

Nutritional information (5 servings per recipe)

241 calories | 21g protein | 11g fat | 16g carbs | 1g sugar | 2g saturated fat

Price

  • Boneless, skinless chicken thighs, trimmed - $8.49

  • Baby Yukon Gold potatoes - $2.50 

  • Low-sodium chicken broth - $3.59

  • Large lemon - $1.00

  • Garlic - $2.69

  • Fresh tarragon - $2.79

  • Baby kale $3.99

TOTAL PRICE: $25.05

Rating

Price Rating
Total Cost: $25.05
Criteria: Under the $40 mark, at about 63% of the price cap.
Explanation: The recipe uses a variety of fresh ingredients without going over budget. Chicken thighs are slightly more expensive than chicken breast, and fresh herbs add some cost, but it's still very reasonable for 5 servings.
Rating: 4.5

Ease of Cooking Rating
Directions Summary: Stovetop-to-oven method with a few steps involving browning and roasting.
Explanation: Slightly more involved than a basic one-pan stovetop recipe due to oven use, but instructions are clear and straightforward. Some prep (trimming, slicing, mincing) is required, but nothing too technical.
Rating: 4

Meal Prep Usefulness Rating
Calories per Serving: 241
Cost per Serving: ~$5.01
Explanation: More expensive per serving than some recipes, and yields fewer total servings. However, it’s still nutritious and filling. Potatoes and kale reheat decently, though kale may lose some texture.
Rating: 3.5

Macronutrient Rating
Per Serving: 21g protein | 16g carbs | 11g fat | 1g sugar | 2g saturated fat
Explanation: Very strong protein content, low sugar, moderate carbs, and healthy fats. Slightly higher fat content due to olive oil and thighs, but still balanced.
Rating: 4.6

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